I have a recipe for chili that came from a prison in Texas in the 50's. It was originally written to serve 5000 but my wife and I broke it down to serve 10. We have made this our family favorite over the past 55 years and will post it if anyone is interested. A unique thing about this recipe is that it doesn't use any tomato products and the sauce is based on chicken stock. I'll be happy to share it with anyone.
Hello Bob, Thank you for joining the forum. Please share your recipe here for all to see. Putting out your email address will just send more spam your way. You may want to edit your post to remove your address.
1 16oz. can rinsed and drained pinto beans 2 1/2 lbs. coarse ground beef 1 cup minced onions 1 Tbs. minced garlic 1 large diced red or green pepper 1 large bay leaf 1 tsp. dried oregano 3 Tbs. mild or hot chili powder 1 tsp. ground cumin 1/4 tsp. ground cayenne pepper 1/2 tsp. black pepper 1 Tbs. ground paprika 1 4oz. can chopped green chilies 3 Tbs. all purpose flour 1 1/2 qt. chicken stock
Heat 1/4 cup olive oil in a heavy Dutch oven and brown the meat. Add onion, garlic, red or green pepper, bay leaf, oregano, chili powder, cumin, cayenne, black pepper, paprika and green chilies. Stir well.
Cover Dutch oven and saute for about 5 minutes. Stir in flour, blending well. Add ckicken stock and bring to a boil. Cover and reduce heat to a simmer for about 2 hours. Stir occasionally.
Stir in 2 Tbs. sugar and 1/4 cup of fine cracker crumbs. Add pinto beans and simmer about 20 minutes more. Add salt to taste if needed.
Serve with oyster crackers or over cooked elbow macaroni.
Thanks for posting the recipe Bob! My husband works at a prison in California. Cannot wait to make your Chili when the weather gets cooler! It's quite interesting- JTLOOP